This White Peach Mascarpone Tart is truly a celebration of summer’s most delicate stone fruit wrapped in an airy, buttery embrace. Imagine layers of creamy mascarpone diplomat crème, lovingly nestled inside a golden puff pastry shell, all brightened by fragrant vanilla and a swirl of honey-chardonnay poached white peaches. Whether you serve it at the end of a dinner party or simply as a treat to yourself, this tart is guaranteed to earn raves for its dreamy combination of flavors and showstopping beauty. If you’re craving a dessert that tastes as luxurious as it looks, you’ll want to try this White Peach Mascarpone Tart.

White Peach Mascarpone Tart Recipe - Recipe Image

Ingredients You’ll Need

Let’s gather everything to make this unforgettable White Peach Mascarpone Tart! Every ingredient here is carefully chosen to either add silkiness to the filling, brightness to the fruit, or a satisfying crunch to the crust—each one helps bring the colors, textures, and aromas to life.

Whole milk: The foundation of a velvety-smooth pastry cream that’s essential for the creamy filling.
Vanilla bean paste: Adds pure, aromatic vanilla flecks that elevate both the custard and fruit.
White sugar: Sweetens both the custard and the poaching liquid, letting the peaches’ flavor shine.
Cornstarch: Thickens the vanilla pastry cream for that perfect sliceable texture.
Salt: Just a pinch brings out all the deeper flavors in the cream and fruit.
Egg yolks: Lend richness and lushness to the pastry cream—you’ll notice the difference!
Unsalted butter: Finishes the pastry cream for extra silkiness.
Mascarpone: The Italian cheese that makes the filling uniquely plush and gently tangy.
Heavy cream: Lightens the mascarpone for a billowy, cloudlike crème.
Powdered sugar: Dissolves easily into the whipped mascarpone—smooth sweetness, no graininess.
Chardonnay: A dash from a great bottle (like Cakebread Cellars) infuses the peaches with a floral, winey aroma.
Orange blossom honey: Adds fragrant sweetness and pairs wonderfully with peaches.
Lemon juice & zest: Sharpens the peach flavor and brightens every bite.
Firm ripe peaches: Pick ones that give slightly when pressed—ripe but still able to hold their shape when poached.
Store-bought puff pastry: A crisp, flaky shell that’s practically foolproof and lets the filling shine.
Milk (for brushing): Promotes a deep golden color as the crust bakes.
Fresh peaches (for topping): Sliced on top for freshness, color, and that just-picked look.
Caramel sauce: Drizzled over the finished tart for a final touch of sweetness and gloss.

How to Make White Peach Mascarpone Tart

Step 1: Prepare the Vanilla Pastry Cream

Kick off your White Peach Mascarpone Tart journey by creating a creamy, vanilla-speckled pastry cream. Start by gently simmering whole milk with a generous swirl of vanilla bean paste, letting the aroma fill your kitchen. While that infuses, whisk sugar, cornstarch, salt, and egg yolks until the mixture becomes fluffy and pale yellow. This step ensures a rich, custardy base for your tart’s filling. Gradually stream the hot vanilla milk into the egg mixture, whisking continually to prevent curdling. Return everything to the saucepan, and whisk over medium heat until it thickens and bubbles. Finish with a pat of butter for ultimate silkiness, then strain, chill, and let it rest in the fridge. This can be made a day ahead—a huge time saver!

Step 2: Poach the White Peaches and Make the Poaching Syrup

While the pastry cream chills, get ready for the fun (and the fragrance!) of wine-poached peaches. In a wide pan, combine white sugar, Chardonnay, vanilla extract, honey, lemon juice, lemon zest, and a pinch of salt. Bring this aromatic bath to a simmer, then gently lower in firm, halved peaches—leave the skins on for now! Poach, flipping halfway, until the skins begin to slip off and the peaches are soft but not mushy. Let them cool in the syrup to soak up maximum flavor, then peel, remove the seeds, slice, and set aside. Simmer the poaching liquid again to reduce it into a thick, golden syrup that you’ll use to drizzle over the finished tart. Trust me, you’ll want to spoon this on everything.

Step 3: Bake the Puff Pastry Shell

No tart is complete without a flaky, golden crown! Roll store-bought puff pastry into your tart pan, prick with a fork to prevent over-puffing, then line with parchment and add pie weights (or improvise with beans or rice). After a brush of milk for color, bake it until irresistibly crisp and golden brown. If the crust puffs too enthusiastically, gently press it down after baking. Let it cool completely—you want it sturdy enough to hold all that luscious filling.

Step 4: Whip the Mascarpone Diplomat Crème

The heart and soul of your White Peach Mascarpone Tart is the mascarpone diplomat crème! Whisk chilled pastry cream until smooth, then in a separate bowl, whip mascarpone with heavy cream, salt, and sifted powdered sugar until it forms soft, fluffy peaks. Gently fold the pastry cream into this luxurious mascarpone mixture, doing your best to keep the texture light and airy. You’ll end up with a cloud-like filling that balances the tang of mascarpone and the classic sweetness of custard.

Step 5: Assemble and Decorate the Tart

With everything prepped and cooled, it’s time for the magic moment: assembling your White Peach Mascarpone Tart! Gently unmold the pastry shell and place it on your serving platter. Fill generously with the whipped mascarpone crème, smoothing it into a lofty bed. Drizzle over that enticing peach-honey-Chardonnay syrup. Artfully layer the poached peaches on top, along with any fanciful decorations you like—fresh raspberries, chocolate pearls, or edible flowers. If you want a little more dazzle, finish with sliced fresh peaches and a luxurious ribbon of caramel sauce. Serve immediately and watch your guests swoon!

How to Serve White Peach Mascarpone Tart

Garnishes

Top your tart with fresh peach slices for juicy brightness, and scatter over some raspberries, chocolate pearls, or edible cornflower petals for color and flair. A final drizzle of caramel sauce and a delicate shower of your reduced peach syrup not only look spectacular but add extra sweetness and shine to every slice of your White Peach Mascarpone Tart.

Side Dishes

Keep the spotlight on the tart with light accompaniments like a chilled glass of that same Chardonnay used in your poaching syrup, a scoop of vanilla gelato, or a crisp biscotti. For brunch menus, a platter of summer berries or a bright, lemony salad will harmonize beautifully with the silky richness of your White Peach Mascarpone Tart.

Creative Ways to Present

For a memorable twist, bake the tart as mini tartlets for individual servings—perfect for parties. Or, slice the finished tart into thin rectangles and plate them diagonally with an artful drizzle of both caramel and peach syrup for a restaurant-worthy finish. Don’t forget a sprinkle of fresh herbs like mint or basil for a pop of color and a subtle, refreshing aroma that lifts the White Peach Mascarpone Tart even higher.

Make Ahead and Storage

Storing Leftovers

Once assembled, your White Peach Mascarpone Tart will keep in the refrigerator for up to two days. Simply cover it loosely with plastic wrap or store in an airtight container to protect the delicate filling from absorbing any off-flavors and to keep the pastry crisp.

Freezing

While the puff pastry shell can be baked, cooled, and frozen (wrapped tightly) for up to a month, the assembled tart is best enjoyed fresh. The creamy mascarpone diplomat crème and poached peaches don’t freeze well, as the filling may separate and the fruit can become watery upon thawing. For best texture and flavor, assemble just before serving.

Reheating

If you’d like to restore a bit of the puff pastry’s crispness, you can pop just the unfilled tart shell in a low oven (300°F) for about 5 minutes. Never heat the filled tart—serve it chilled, straight from the fridge, so the mascarpone crème stays light, and the fruit remains sweet and juicy.

FAQs

How can I tell when my pastry cream is properly thickened?

You’ll know your pastry cream is ready when it’s thick enough to hold a trail when you run your spatula through the pan. It should bubble for about a minute while whisking—then it’s perfect for your White Peach Mascarpone Tart.

Can I use yellow peaches or nectarines instead of white peaches?

Absolutely! While white peaches are prized for their fragrant sweetness and delicate color, yellow peaches or nectarines work beautifully if that’s what you have. The White Peach Mascarpone Tart is all about celebrating ripe, flavorful summer fruit.

Is homemade pastry necessary, or is store-bought puff pastry really good enough?

Store-bought puff pastry is perfect for this tart! It bakes up crisp and light, letting the mascarpone crème and peaches take center stage. If you’re feeling adventurous, homemade is lovely, but by no means essential to make a swoon-worthy White Peach Mascarpone Tart.

How do I keep the tart from getting soggy?

Let the puff pastry shell cool completely before filling, and make sure your poached peaches are well drained before arranging them on top. The mascarpone filling also acts as a barrier to keep the pastry from getting soggy as it sits.

Can I assemble the White Peach Mascarpone Tart ahead of time?

It’s best to assemble just before serving to keep the pastry crisp and the peaches fresh; however, you can prep all the components—pastry cream, poached peaches, and tart shell—ahead and store them separately in the fridge until you’re ready to assemble.